Food takes on special significance during this period with families sheltering together. To celebrate the occasion, Chef Neeta Mehta, Tata Sky cooking expert, shares the recipe of keema matar.
250 gm mutton mince (keema)
4 tbsp oil
1 tsp cumin seeds (jeera)
2 green cardamoms (elaichi)
1 bay leaf (tej patta)
2 tbsp stone flower (pathar phool)
1 cup peas
3 onions - chopped
1 tsp chopped ginger
1 tbsp chopped garlic
2 green chillies - chopped finely
3 tomatoes - puree
1/2 tsp salt
2 tsp dhania powder
1/2 tsp red chilli powder
10-15 mint leaves
2 tbsp chopped coriander
1 tsp meat masala or garam masala powder
Wash the mince in a strainer and fork it up.
Heat oil. Add jeera, elaichi, tej patta and pathar phool.
Add ginger and garlic. Fry for 1 minute.
Add chopped onions, fry till onions turn golden
Add green chillies.
Add keema. Fry very well for 5 min till dry
Add tomatoes and all masalas. Mix well till nicely done and oil separates
Add mint, coriander and peas.
Add meat masala or garam masala. Mix well.
Add 1 cup water. Cook covered on low heat for 10-15 min till cooked.